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Reduction in cholesterol and fractionation of butter oil using supercritical CO 2 with adsorption on alumina
Author(s) -
Mohamed Rahoma S.,
Neves Guilherme B. M.,
Kieckbusch Theo G.
Publication year - 1998
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1998.00195.x
Subject(s) - fractionation , supercritical fluid , chemistry , solubility , adsorption , chromatography , cholesterol , extraction (chemistry) , organic chemistry , biochemistry
Cholesterol reduction together with the fractionation of triglycerides in butter oil was obtained using a combined supercritical CO 2 extraction/alumina adsorption process in a high‐pressure apparatus that allows the independent control of temperature and pressure. Cholesterol levels in butter oil fractions extracted at 40 °C and 27.6 MPa were reduced from 2.5 to 0.1 mg g −1 of oil. Butter oil was also fractionated into low‐, intermediate‐ or high‐molecular‐weight triglycerides. This single‐stage combined process is a clear indication of the important technological possibilities with a more efficient multistage fractionation followed by the subsequent blending and formation of desired milk fat products. A comparison of solubility data of pure cholesterol in CO 2 with those for cholesterol contained in butter oil revealed the co‐solvency effects of triglycerides on the solvation of cholesterol.